Simply the best cookbook to transform you from eating meat to a 100% plant-based diet, Veganomicon has inspired my kitchen for over 3 years. Isa Chandra Moskowitz and Terry Hope Romero’s previous books, “Vegan Cupcakes Take Over The World” and “Vegan With A Vengeance” have also amassed a devoted following, and I always wondered if I wasn’t missing something.
I never really understood the fuss about vegan cupcakes, because I stopped consuming animal products primarily to improve my health, and most vegan treats, while better ethically and environmentally, aren’t necessarily healthier than non-vegan ones.
Generally speaking, vegan versions of non-vegan recipes simply substitute animal fat (butter, eggs) for equal amounts of plant-based fat (oil) and vegan sweeteners instead of sugar. Many people don’t realize that some vegan dishes are even less healthy than the original because they are made with excess oil (often deep-frying) and salt, artificial colors, and flavor enhancers.
While avoiding animal products alone is enough for many, I’ve always had a soft spot for sweet and salty snacks, and I still have a hard time resisting empty calorie foods. I don’t mean to spoil the vegan cupcake party, but did you know that a single vegan cupcake can be anywhere from 400-500 calories or even more (blame it on the frosting)? It’s like eating an extra meal! And which of us can eat a fraction of a cupcake?
On the other hand, I think most people find it easier to stick to 1-2 cookies that average 100 calories each. Eating well comes down to finding balance, and that means controlling portion sizes. So that was my logic for giving in and buying both “Vegan With A Vengeance” and the latest from the Post Punk Kitchen hosts, “Vegan Cookies Invade Your Cookie Jar.”
Although I was reluctant to buy “Vegan Cupcakes Take Over the World,” I now recognize how its crossover appeal to all sweet tooth lovers has the power to demonstrate to the general population (i.e. 98% of non-vegans). that any food can be prepared without using animals. Products and taste at least as good.
Within weeks of the two books’ arrival, I’ve tried most of the countless pizza combinations at VWAV, including making dough and toppings from Tempeh Sausage Crumbles, Classic Pesto, and Basil-Tofu Ricotta. The fragrant curry pea soup was really delicious and easy to make too.
Among the dishes to prepare from VWAV: Pumpkin Waffles, Chili sin Carne al Mole, Matsoh Ball Soup. And who couldn’t use another veggie burger and felafel recipe up their sleeve? This book also has desserts: brownies with banana split pudding and gingerbread coconut macadamia carrot cake (trying not to dwell on desserts as I have cookies to bake!)
I dove into “Vegan Cookies” when making the Sweet Wine Cookies with Sesame Cookies (reminiscent of an old Italian family recipe), which were incredibly light and not too sweet, even though I use whole wheat pastry flour instead of all-purpose flour and reduced sugar. Paired with sweet port, these cookies also go well with wine or coffee.
Must-see “Vegan Cookies” recipes include: Sell Your Soul Pumpkin Cookies, Lime Tahini Cookies, Whole Wheat Fig Bars, Peanut Butter Blondies, NYC Black and White Cookies, Lazy Samoas, Ooh La Las ( Vegan Oreos!), Linzertorte Thumbprint Cookies, Magical Coconut Cookie Bars, and Chocolate Chip Mint Leaf Icebox Cookies.
Now is the time to re-bake a lifetime! Why not check out these books and make yourself some cookies or a vegan pizza too?